Lemon Poppy Seed Quick Bread
Bright, zesty, and irresistibly moist, this Lemon Poppy Seed Quick Bread is a show-stopper for brunches, tea times, or simple everyday indulgence. Bursting with the refreshing tang of freshly squeezed lemon juice and zest, complemented by the satisfying crunch of poppy seeds, this quick bread comes together effortlessly in just 15 minutes of prep time. A luscious lemon glaze drizzled over the top adds a perfect touch of sweetness, creating a harmonious balance of flavors in every bite. With its soft, tender crumb and vibrant citrus aroma, this easy-to-make loaf is sure to become a favorite. Ideal for spring gatherings, snack time, or gifting, it pairs wonderfully with a warm cup of tea or coffee.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.75 cups granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 2 tablespoons poppy seeds
- 2 large eggs
- 0.5 cups whole milk
- 0.25 cups unsalted butter, melted and cooled
- 0.25 cups freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons freshly squeezed lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds until fully combined.
In a separate medium mixing bowl, whisk the eggs until slightly frothy, then add the milk, melted butter, lemon juice, lemon zest, and vanilla extract. Stir until smooth.
Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently fold the mixture together with a spatula or wooden spoon. Be careful not to overmix; stir just until no dry streaks remain.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake the quick bread in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf pan from the oven and let the bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
While the bread cools, prepare the glaze by whisking together the powdered sugar and 2 tablespoons of lemon juice in a small bowl until smooth and pourable.
Once the bread has cooled, drizzle the lemon glaze over the top. Let it set for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
2603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 1871 mg | 81% | |
| Total Carbohydrate | 455.7 g | 166% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 281.5 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 528 mg | 41% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 808 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
